Yin & Yang Turmeric Tofu 💛

I came up with this simple spice mix for tofu back in 2018. I had been looking for a tofu recipe (since I had no original ideas for tofu not being a vegan or vegetarian) but I couldn’t find anything desirable so I had to improvise in the end anyway – the irony!

The original recipe calls for the use of soft tofu, which will give you an amazing scrambled tofu dish (it will look and taste like eggs or even better!). It is so far my own favourite tofu recipe out of the ones I’ve cooked so I dare to recommend it to you all.

The more recent version of this recipe saw the use of firm tofu instead and I omitted onions for my low FODMAP people! I didn’t miss the onions at all and I liked the firm tofu, but I will stick to the original soft tofu simply because it takes in SO much more flavour and remains really juicy. The firm tofu would probably need to be marinated a bit longer in the spice mix or you could benefit from an additional sauce as it can be a bit on the dry side compared to soft tofu.

Here’s what you’ll need:IMG_2831
1/2 tsp turmeric
1/2 hot paprika
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
a bit of water to mix
+ 200g soft tofu
2 cups of kale
1/2 red onion
1 pepper

Heat vegetable or olive oil in a pan. Drain the tofu and crumble it onto a pan. Pour the spice mix/sauce over the tofu and fry on high heat for about 5 minutes, stirring occasionally to allow it to soak in the flavours and colours.

Tip: if you allow it to cook for longer, you can even brown the soft tofu and give it a slightly crispy exterior while it remains soft on the inside. It’s incredibly tasty!

Add chopped onion and pepper and fry for a few more minutes. You can add kale to the scramble or blanche it separately like I did. Just clean the pan (I used a wok this time) and throw a generous amount of kale on it and add a bit of water. 1-2 minutes is all you need – you’ll be able to tell from the colour of the leaves as they turn into vibrant green.

Your gorgeous colourful dish will be ready in about 10 minutes! And all under 250kcal! ☺️

I’m not vegan myself nor will I ever become one – I’m sorry – but I do love meat free dishes. When I cook something without animal protein, it’s usually because I have not felt like eating anything heavy and too hard to digest or I have wanted to increase my vegetable intake. In this case it was to eat this gorgeous bright dish that should, according to science, make me happier given that Curcumin can boost the happy hormones in our brains (re my Instagram post).

Whether you’re an omnivore or a herbivore, always remember to love your body by using a variety of ingredients for a variety of macro and micronutrients!

Chicken Boursin

Ladies and gentlemen, see the oozing deliciousness that is this Garlic & Herb Boursin stuffed Prosciutto wrapped chicken! Only 331kcal, 43g protein and 17g fat per fillet – WHAT? Yes, you’re going to want to make this. Tonight. (That’s an order.)

Ok but in all seriousness, we need to have a serious talk. 😳 I’m going to have to work extra hard in the kitchen this week to top this dish. This is the 2.0; this is the grownup version of the bacon & cheddar stuffed chicken breast I made a few weeks ago for Silver and his best friend.

Ok I think I’ve hyped this dish up enough now. You only need 3 ingredients: chicken fillets, Boursin and Prosciutto. That’s it. Salt and pepper? No! Waste of time.

You can double, tripe or quadruple this recipe etc! You’ll need 1 chicken breast fillet, 25-30g Boursin cheese and 2 slices of prosciutto per serving. 👍🏼

Pound the chicken fillet super thin but don’t let it tear. Spoon Boursin on one end of the chicken fillet and roll the fillet up starting with the cheese topped end. Wrap the chicken with two slices of prosciutto and place on baking tray, seam side down so it doesn’t unfold when cooking. Bake for 30 minutes or until the juices run clear. Voila!

Silver loved it, which is a great sign and I know this dish will be perfect for entertaining guests – I don’t see how anybody could not like it. 😄